Lamb Chops USA Style

G'Day Bruces':becky:

Whaddaya mean.... USA Style

Is there a USA Style for doing lamb chops??? Well farkers, I'm glad you asked. There is.:mod:

One thing I've noticed a lot is that BBQ Chicken and Pork Ribs and Chops of all kinds are rubbed and then glazed with a sauce in the grill, indirect. This is not how we do it in Australia. Most Aussies would look at your BBQ chicken, slathered with layer after layer after layer of sauce, and just wonder why... Is it the sauce you're after??? Why even bother with the chicken. But anyway, I digress. ( Oh yeah, I and I DO know that not all of you do your chicken that way, or like it that way. I'm just generalising on the general standard, which is sauced.)

I thought I'd do my lamb chops the same way, but with only one application of BBQ sauce. It turned out pretty good.

First I used a commercial McCormacks "Cajun" rub that's readily available in the US. These chops are a shoulder chop, also called a Round Bone Chop here.


I found this BBQ Sauce from Knorr. A quick web search told me it is available for purchase in the US. I'm no judge as to how good this sauce is, but I got 2 half gallon bottles of the stuff for $12.00 bucks!


And so I sauced the Lamb chops and cooked grilled indirect at 250F for about 20 mins


After that time, moved them over direct heat. I was using lump and oak.


Then things started to heat up a bit!


Lamb fat can flare up a bit, so I was watching this one. Glad I got the shot though! Looks awesome!


These few got a bit more of a char than I was really planning, but they were still awesome!


Then I moved them off the heat, closed the vents and let them sit a few minutes while I set the table.


On the plate:



And served with salad, slaw and potatoe salad (Pretty simple for a Monday night!)


I took the ones that copped the most char


And the FORK shot! Well, some people would call this a little overdone. I usually like it more red than this, but I was not dissapointed. You can see the lamb took on a litte smoke. In retrospect, I should have done one more layer of sauce to glaze to make it a bit more shiny, but there was no complaints from the family. The results were pretty good!


Thanks for looking!

Cheers!

Bill

SirPorkaLot said:

Looks great!

However I think you will find the sauce thing is not a USA thing but a regional thing.

Back home in NC, we would never think of ruining a good piece of meat by dousing it in sauce.

:thumb:

Click to expand...

Hi John, Yeah I knew that... but coming from Oz, sometimes it's just easier to group the whole nation together, even though that's something I am realising more and more, should not be done. The one thing I can see on this forum is the amazing regionalism of your cuisines, even just in BBQ. I should have titled the thread "Lamb Chops.... Undisclosed USA Regions where you sauce your BBQ":bow:

Cheers!:becky::becky::becky:

Bill